Vegetable and Animal Oil Quenchants

This article focuses on the quenching properties of vegetable and animal oils, including toxicity and biodegradability of vegetable/animal oils. The article provides a detailed discussion on the oxidation of vegetable/animal oils. The addition of antioxidants to stabilize soybean and palm oils is discussed, and the article concludes that substantially better performance is required if vegetable oils are to be effective functional equivalents to petroleum oil formulations. This may be done by selecting different vegetable oil compositions with less unsaturation, by applying genetic modification of soybean seed oils, or by chemically modifying and stabilizing the vegetable oil structure.